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Last Updated on November 28, 2020
I don’t eat enough fermented foods. Thankfully, we drink raw milk but seriously, I know for my gut health and overall health I should be eating more fermented foods. What seems like a million years ago, I found Weston A Price and bought Nourishing Traditions. It’s a dog-eared, messy copy and where I learned how to make fermented ketchup.
I’ve taken Sally’s recipe and made it my own with a few tweaks. Here’s what you’ll need:
1. Garlic Cloves 2. Tomato Paste 3. Fish Sauce 4. B Grade Maple Syrup 5. Whey 6. Cayenne 7. Dry Mustard 8. Clove Powder 9. Sea Salt
Making Whey is super easy. Just take 1 quart of whole milk yogurt and strain it through a cheesecloth. Set the cheesecloth in a colander and place that in a bowl. Let it sit for several hours and you’ll get whey and a nice sour cheese that you can add herbs to or make tzatziki.
I first add all the spices: 1 tbsp of sea salt, 1/4 tsp of powdered cloves, 1/2 tsp dry mustard and 1/4 tsp cayenne
Next goes in 1/4 cup of Fish Sauce. Woo wee, that stuff is stinky.
Then I add in 3 cups of tomato paste . I always forget to check store brands and my store brand tomato paste was so much cheaper than the other organic brand I had bought.
Now add in 1/4 cup of maple syrup.
Next up is that beautiful whey that you made earlier. Add 1/4 cup.
Now add in 3 cloves of smashed garlic. I love that you add smashed garlic to this. Nothing like getting out some aggression and not having an extra knife to wash.
Now mix all that up with a whisk for a good minute or three. You want to make sure that everything is completely blended so the whey is in every part of the fermented ketchup. The first time I made this, I didn’t mix it well and got mold so MIX it well.
Now scoop that in a quart mason jar and let it sit on your counter for 2 days. Store in your fridge and enjoy!
- 1 tbsp sea salt
- 1/4 tsp of powdered cloves
- 1/2 tsp dry mustard
- 1/4 tsp cayenne
- 1/4 cup of Fish Sauce
- 3 cups of tomato paste
- 1/4 cup B grade maple syrup
- cup Add 1/4 whey
- 3 cloves of smashed garlic
- Place all your spices in a bowl.
- Then add in the fish sauce, the tomato paste, maple syrup, the whey and the smashed garlic.
- Mix for a good 2 minutes to thoroughly combine the ingredients.
- Place in a mason jar and set on your counter for 2 days.
- Then store in your fridge and enjoy!
Is there any place on your site where one can print out your recipe for this ketchup?
Hi Rachel, Just updated the post with a printable recipe 🙂
Im in the uk…what is 3 cups the equivalant off please…
I searched for a cups to gram calculator and it gave me this number – 709.76471.
Does it need to be an air tight container? The only other time I tried to ferment something it turned moldy. I don’t have any air-lock containers.
I don’t think it has to be air tight Lindsey.
Hi I’m allergic to everything that swims. What can I substitute the fish sauce with?
Um, you can skip it hun. It won’t taste the same though.
Sauce always makes the recipe. This is a unique ketchup for sure. I make my own BBQ sauces and some other things. I’ll have to give this a shot
I can’t have garlic. Could you use garlic infused olive oil in it?
Yes, that will work 🙂